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Swiss chard and lentil soup (Minestra di coste e lenticchie) from The Silver Spoon, New Edition (page 273) by Phaidon Press Editors

  • carrots
  • celery
  • Parmesan cheese
  • long grain rice
  • lentils
  • onions
  • Swiss chard
  • tomato paste
  • meat stock

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Notes about this recipe

  • Eat Your Books

    Lentils require soaking for 3 hours.

  • Delys77 on October 15, 2012

    Pg. 273 The recipe calls for soaking the lentils, which I skipped since I was using Puy lentils which cook up quite quickly. I simmered the lentils for an additional 10 minutes or so before adding the rice and they were just right. I also added a bit of balsamic as it seemed the soup was calling for some acidity. Overall pretty good, with a nutritious mix of legumes and veggies, but not spectacular in terms of flavour. Just ok really.

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